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Consumption of an egg‐based breakfast reduces hunger and increases postprandial energy metabolism in normal weight and overweight school‐aged children (381.4)
Author(s) -
Binns Ashley,
Gray Michelle,
Seo HanSeok,
Zhang Baoyue,
Luckett Curtis,
Smith Keyona,
Baum Jamie
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.381.4
Subject(s) - postprandial , overweight , overeating , medicine , obesity , glycemic , specific dynamic action , zoology , endocrinology , energy expenditure , insulin , biology
In the US, one in every three children ages 2‐19 is overweight or obese. Although multifactorial in nature, obesity is primarily attributed to a mismatch between energy intake and energy expenditure (EE). One factor that influences this balance is thermic effect of food (TEF). Diets higher in protein have been shown to increase TEF. Breakfast is a key component of a healthy diet and can positively impact children’s health. It has been suggested that skipping breakfast may lead to greater hunger later in the day, resulting in greater overeating. The objective of this study was to determine if an egg/protein (PRO)‐based breakfast (22% PRO, 48% carbohydrate (CHO), 30% fat) would enhance TE, improve glycemic control and reduce hunger in NW (n=14) and OW (n=11) school‐aged children compared to an isocaloric CHO‐based breakfast (5% PRO, 65% CHO, 30% fat). Twenty‐three children (8‐12 y) completed both the PRO and CHO breakfast trials. EE was determined via indirect calorimetry at 0, 30, 60, 120, and 240 min postprandial (PP). Blood glucose (BG) was collected at 0, 15, 30, 60, 120, and 240 min PP and levels of hunger were assessed using a visual analog scale at same interval. At 240 min, an ad libitum buffet lunch was provided. Results indicate no significant difference in PP BG values between groups. However, PRO significantly reduced PP hunger (p<0.05) compared to CHO in NW and OW children. Consumption of PRO resulted in lower caloric intake at lunch (~100 kcal) compared to CHO. Relative to body weight, NW burn more calories per min compared to OW. NW have significantly higher TEF compared to OW (CHO p<0.001, PRO p=0.001). There was a trend (p=0.068) for higher TEF (10%) with PRO compared to CHO in OW. These data suggest that consumption of a PRO‐based breakfast has the potential to modulate PP energy metabolism in OW children through increased TEF, improved BG regulation, and decreased hunger. Grant Funding Source : Supported by the American Egg Board/Egg Nutrition Center.